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Yellow Pea Soup with Chilis & Goat Cheese

Yield: 8 portions

2 cups 500 mL Dried Yellow Split Peas
4 cups 1 L Water
1 cup 250 mL Chicken Stock or Water
1 whole Onion, chopped
1 cup 250 mL Milk
½ cup 125 mL 35 % Whole Cream
3 tbsp 45 mL Unsalted Butter
1 whole Onion, Chopped
2 whole Garlic Cloves, Chopped
1 tsp 5 mL Chili Powder (add more for greater intensity)
¼ cup 60 mL Goat Cheese (reserve 1tbsp for garnish)
to taste Salt to taste Ground Black Pepper
garnish Cilantro Leaves, Washed


  1. Place peas, water, stock and the onion in a pot; bring to a boil and simmer over low heat, covered, for 30 minutes or until peas are tender.
  2. Place butter, remaining onion, garlic and chili pepper in a sauté pan; fry until golden brown.
  3. Place the peas and remaining liquid from the pot, milk, cream, sautéed mixture and salt and pepper into a processor. Blend until smooth and return to the saucepan and bring to a simmer. Season to taste with salt and black pepper.
  4. Place the soup into bowls and garnish with goat cheese, chili powder and cilantro. Please Note: Soup thickens as it sits. Add water or milk to thin out if needed until desired consistency.

To elevate the flavour, simply add a finely chopped jalapeno pepper and lemon juice.